Gringo Meal in a Pocket


  • 2/3 c cooked brown rice
  • 1 c. canned black beans, rinsed and drained
  • 1 c. frozen or fresh corn
  • 1 4 oz. can diced green chilies
  • ¼ tsp. salt – or to taste
  • 1/3 c. salsa
  • ½ c. fresh chopped tomatoes
  • 2 pita bread rounds, halved
  • 4 romaine lettuce leaves
  • Tofutti better than sour cream
  • Salsa for topping


  1. Combine all ingredients into a medium size skillet. Cook over moderate heat until hot.
  2. Line each pita bread half with a piece of romaine lettuce. Fill with the brown rice mixture and top with soy sour cream and salsa.
Browse Cook(s): Cinda Sanner Micheff Sisters

All the recipes featured on this site are from the cooking programs on 3ABN; most are from the 3ABN Today cooking segments. All recipes are dairy-free vegetarian; vegetarian cookbooks are available from our store, as well as vegetarian cooking DVDs.